Creamy Mushroom Risotto Parmesan (Printable Version)

Velvety Italian risotto blending mushrooms, Parmesan, and creamy textures for a satisfying dinner.

# What You Need:

→ Vegetables & Aromatics

01 - 1 lb cremini or button mushrooms, sliced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped

→ Grains

05 - 1 ½ cups Arborio rice

→ Liquids

06 - 4 cups vegetable broth, warm
07 - ½ cup dry white wine

→ Dairy

08 - 3 tbsp unsalted butter, divided
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream

→ Oils & Seasoning

11 - 2 tbsp olive oil
12 - ¾ tsp kosher salt, or to taste
13 - ¼ tsp freshly ground black pepper

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed skillet over medium heat. Cook onions until translucent, about 3 minutes, then stir in garlic and cook 1 minute more.
02 - Add sliced mushrooms and cook, stirring occasionally, until golden and liquid evaporates, about 8 minutes. Season with ¼ teaspoon salt and a pinch of pepper. Set aside half for garnish.
03 - Add Arborio rice to the skillet and toast, stirring constantly, until grains are translucent at edges, about 2 minutes.
04 - Pour in white wine and cook, stirring, until almost fully absorbed.
05 - Add 1 cup warm broth and stir gently until mostly absorbed. Continue adding broth ½ cup at a time, stirring frequently and waiting for absorption before adding more, until rice is creamy and al dente, 18 to 22 minutes.
06 - Reduce heat. Stir in remaining 2 tablespoons butter, Parmesan cheese, heavy cream, and half the chopped parsley. Adjust seasoning with remaining salt and pepper.
07 - Spoon risotto into bowls. Top with reserved sautéed mushrooms and garnish with remaining parsley. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-quality but requires nothing more than patience and a wooden spoon.
  • The creamy texture comes from the rice itself, not heavy cream, though a splash of it doesn't hurt.
  • Mushrooms add a savory depth that makes every spoonful feel indulgent.
02 -
  • Don't walk away from the stove—constant stirring is what releases the rice's starch and creates creaminess, not extra cream.
  • Keep your broth warm in a separate pot; cold broth will cool the rice and mess up the cooking time.
  • If your risotto turns out too thick, loosen it with a splash of warm broth; if it's too soupy, let it cook a minute longer without adding more liquid.
03 -
  • Invest in a heavy-bottomed pan; it distributes heat evenly and prevents burning along the edges.
  • Taste the rice during cooking, not just at the end—you'll learn what al dente actually feels like on your tongue.

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